Don’t Toss Them! 14 Pumpkin Seed Recipes That Make Carving Night Even Better

Every year the same thing happens. You carve the pumpkin, the kids squeal, and a big pile of slimy seeds goes straight into the trash. Not this year. These pumpkin seed recipes turn that mess into the best snack of the season, from classic salted to cinnamon sugar, ranch, chocolate bark and crunchy granola. Grab a bowl and start scooping..

Pumpkin Seed Recipes Start Here: How to Clean and Dry Them

Every one of these pumpkin seed recipes starts the same way, and this step is the secret to a real crunch. Drop the stringy pulp and seeds into a big bowl of water. The seeds float, the goop sinks, and you can scoop them right off the top. The biggest mistake is roasting wet seeds. Dry them well, and they turn golden and crisp instead of chewy. Do you usually save the seeds, or are you a tosser?

You will need: Seeds from 1 medium pumpkin (about 1 to 1 1/2 cups), a large bowl of water, a colander, clean kitchen towels.

How to make it: 1. Scoop the pulp and seeds into a bowl of cool water. 2. Rub the seeds between your fingers so the strings fall away. 3. Lift the floating seeds into a colander and rinse. 4. Spread them on a towel and pat dry. 5. Let them air dry for 1 hour, or overnight for the best crunch.

Classic Salted Oven Roasted Pumpkin Seeds

This is the one Grandma made, and it still wins every time. A little oil, a good pinch of salt and a low, slow oven are all you need. The low heat lets the inside dry out before the shell browns, so you get that toasty crunch all the way through. Eat them warm straight off the pan, shells and all. They taste like October in a bowl.

You will need: 1 cup dry pumpkin seeds, 1 tablespoon olive oil or melted butter, 3/4 teaspoon fine salt.

How to make it: 1. Heat the oven to 325F. 2. Toss the seeds with oil and salt. 3. Spread in one layer on a sheet pan. 4. Roast 20 to 30 minutes, stirring every 10 minutes, until golden and dry. 5. Cool on the pan so they crisp up.

Sweet Pumpkin Seed Recipes: Cinnamon Sugar Seeds Kids Love

If your kids turn their noses up at plain seeds, start here. Cinnamon sugar pumpkin seeds taste a little like the crunchy edge of a churro, and they disappear fast. The trick is to roast them first with butter, then toss them in sugar at the end so it does not burn. Quick poll: are you team A) sweet seeds, B) salty seeds, C) both in one bowl, or D) no seeds at all?

You will need: 1 cup dry pumpkin seeds, 1 1/2 tablespoons melted butter, 2 tablespoons sugar, 1 teaspoon cinnamon, a pinch of salt.

How to make it: 1. Toss the seeds with butter and salt. 2. Roast at 325F for 20 minutes, stirring once. 3. Mix the sugar and cinnamon. 4. Toss the hot seeds in the cinnamon sugar. 5. Roast 5 more minutes, then cool.

Ranch Seasoned Pumpkin Seeds

Ranch makes everything better, and pumpkin seeds are no exception. A packet of dry ranch mix gives you that tangy, herby flavor in one easy step. These are perfect for a Halloween party bowl or a lunchbox treat. Make a double batch, because people will grab them by the handful while you are still setting out the napkins. Would you ever put ranch on a sweet snack, or is that a step too far?

You will need: 1 cup dry pumpkin seeds, 1 tablespoon oil, 2 teaspoons dry ranch seasoning mix, 1/4 teaspoon salt (optional).

How to make it: 1. Heat the oven to 325F. 2. Toss the seeds with the oil, then the ranch mix. 3. Spread on a lined sheet pan. 4. Roast 20 to 25 minutes, stirring halfway. 5. Taste and add salt if needed.

Garlic Parmesan Pumpkin Seeds

These smell like garlic bread while they roast, and that is a very good thing. Finely grated parmesan melts onto the seeds and turns into a salty, cheesy crust. Use the powdery kind from the green can or grate your own on the small holes. Both work. Sprinkle them on a bowl of tomato soup and you will never go back to plain croutons again.

You will need: 1 cup dry pumpkin seeds, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 cup finely grated parmesan, 1/4 teaspoon salt.

How to make it: 1. Toss the seeds with oil, garlic powder and salt. 2. Roast at 325F for 15 minutes. 3. Sprinkle on the parmesan and stir. 4. Roast 8 to 10 minutes more until the cheese is golden. 5. Cool on the pan.

Maple Pecan Sweet and Salty Pumpkin Seeds

This one tastes like a cozy fall morning. Pumpkin seeds and chopped pecans get a glossy coat of real maple syrup and a sprinkle of flaky salt. As they cool, the syrup hardens into little crunchy clusters. Spoon them over yogurt, oatmeal or vanilla ice cream, or just eat them straight from the jar. This is the batch that always runs out first in our kitchen.

You will need: 1 cup dry pumpkin seeds, 1/2 cup chopped pecans, 2 tablespoons maple syrup, 1 tablespoon melted butter, 1/4 teaspoon cinnamon, flaky salt.

How to make it: 1. Heat the oven to 300F. 2. Stir everything except the flaky salt together. 3. Spread on a parchment lined pan. 4. Bake 25 to 30 minutes, stirring twice. 5. Sprinkle with flaky salt and let cool to harden.

Smoky Chili Lime Pumpkin Seeds

Like a little heat? These smoky chili lime seeds have a gentle kick and a bright, zesty finish. Smoked paprika and chili powder roast right onto the seeds, and fresh lime zest wakes everything up at the end. They are amazing on tacos, chili and fall salads. Poll time: how spicy do you like your snacks? A) mild please, B) a little kick, C) bring the heat, D) I cry at black pepper.

You will need: 1 cup dry pumpkin seeds, 1 tablespoon oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, zest of 1 lime.

How to make it: 1. Toss the seeds with oil, chili powder, paprika and salt. 2. Roast at 325F for 20 to 25 minutes, stirring halfway. 3. Remove from the oven. 4. Toss with the lime zest while warm. 5. Cool before storing.

Everything Bagel Pumpkin Seeds

If you love an everything bagel, you will love these. The seasoning blend already has sesame, garlic, onion and salt, so there is nothing to measure. A little egg white helps the seasoning stick to every seed. Pack them in a snack bag for work, or scatter them over avocado toast for a crunchy topping that tastes way fancier than it is.

You will need: 1 cup dry pumpkin seeds, 1 egg white, 1 1/2 tablespoons everything bagel seasoning.

How to make it: 1. Heat the oven to 325F. 2. Whisk the egg white until foamy. 3. Toss the seeds in the egg white, then in the seasoning. 4. Spread on a lined pan. 5. Roast 20 to 25 minutes, stirring once, until dry and crisp.

Fastest Pumpkin Seed Recipes: Air Fryer Seeds in 12 Minutes

No time to wait on the oven? The air fryer gives you crunchy seeds in about 12 minutes. Keep the batch small so the seeds have room to move, and shake the basket often. Light seeds can fly around, so a little oil helps hold them down. This is the easiest of all the pumpkin seed recipes here when the kids want a snack right now.

You will need: 1 cup dry pumpkin seeds, 2 teaspoons oil, 1/2 teaspoon salt or your favorite seasoning.

How to make it: 1. Toss the seeds with oil and salt. 2. Heat the air fryer to 350F. 3. Add the seeds in a thin layer. 4. Cook 10 to 12 minutes, shaking every 3 minutes. 5. Cool for 5 minutes so they finish crisping.

Honey Sriracha Pumpkin Seeds

Sweet, spicy and a little sticky, these honey sriracha seeds are the grown up snack of the bunch. Honey caramelizes in the oven and sriracha adds a warm heat that builds slowly. Serve them with cold apple cider or a game day spread. Bake them on parchment, because honey loves to glue itself to bare metal. Who in your house would eat the whole bowl?

You will need: 1 cup dry pumpkin seeds, 1 tablespoon honey, 2 teaspoons sriracha, 1 teaspoon oil, 1/2 teaspoon salt.

How to make it: 1. Heat the oven to 300F. 2. Whisk the honey, sriracha, oil and salt. 3. Toss in the seeds. 4. Spread on a parchment lined pan. 5. Bake 25 to 30 minutes, stirring every 10 minutes, then cool fully.

Breakfast Pumpkin Seed Recipes: Oat Granola Clusters

Turn your carving night leftovers into breakfast for the whole week. These chunky granola clusters mix oats, toasted pumpkin seeds, a little cinnamon and maple syrup. Press the mix flat and do not stir it while it bakes. That is how you get big crunchy clusters instead of loose crumbs. Want more cozy fall ideas? Try these winter squash recipes next.

You will need: 2 cups old fashioned oats, 3/4 cup roasted pumpkin seeds, 1/3 cup maple syrup, 1/4 cup melted coconut oil, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup dried cranberries.

How to make it: 1. Heat the oven to 325F. 2. Mix everything except the cranberries. 3. Press into a flat layer on a lined pan. 4. Bake 30 to 35 minutes without stirring. 5. Cool completely, add cranberries and break into clusters.

Dessert Pumpkin Seed Recipes: Dark Chocolate Bark

This is the dessert of the bunch, and it takes about 10 minutes of real work. Melted dark chocolate gets topped with salty roasted pumpkin seeds, a few dried cranberries and a pinch of flaky salt. Once it sets, snap it into rough pieces. Wrap some in parchment and twine and you have a sweet little hostess gift for Thanksgiving. Would you share it, or hide it in the back of the fridge?

You will need: 8 ounces dark chocolate (chopped), 1/2 cup salted roasted pumpkin seeds, 1/4 cup dried cranberries, flaky salt.

How to make it: 1. Line a small sheet pan with parchment. 2. Melt the chocolate in 30 second bursts in the microwave, stirring each time. 3. Spread it about 1/4 inch thick. 4. Scatter on the seeds, cranberries and salt. 5. Chill 30 minutes, then break into pieces.

Toasted Pepitas on Soup and Fall Salads

Pepitas are the green, shell free seeds you find in the store, and they toast in about 5 minutes. A spoonful on butternut squash soup adds crunch and makes a simple bowl look restaurant pretty. They are just as good on a fall salad with apples, greens and goat cheese. Pumpkin seeds bring some fiber and plant protein too, which makes them a nice little extra on your plate.

You will need: 1/2 cup raw pepitas, 1 teaspoon olive oil, a pinch of salt, a pinch of cumin or smoked paprika (optional).

How to make it: 1. Heat a dry skillet over medium heat. 2. Add the pepitas, oil and salt. 3. Stir often for 4 to 6 minutes until they puff and pop. 4. Add the spice in the last minute. 5. Spoon over soup or salad.

How to Store Pumpkin Seeds So They Stay Crunchy

You made a big batch, so let us keep it crunchy. The number one rule is to let the seeds cool all the way before you close the lid. Warm seeds steam and go soft. Keep them in a glass jar at room temperature for about a week, or freeze them for up to 3 months. Which one of these pumpkin seed recipes are you making first this year?

You will need: Fully cooled roasted seeds, a glass jar or airtight container, a freezer bag for longer storage.

How to make it: 1. Cool the seeds completely on the pan. 2. Pour into a dry, airtight jar. 3. Store at room temperature up to 1 week. 4. Freeze up to 3 months in a sealed bag. 5. Re-crisp soft seeds at 300F for 5 minutes.